Malaysian Cooking Together – Recipes – Otak Otak & Char Koay Teow
Cooking Together Malaysian Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
You Cooked:
- Starter: Otak-Otak- Mainated fish in banana leaves
- Main: Char Koay Teow – Stir-fried noodle dish from Southeast Asia
- Dessert: Click here for a link to the Food Sorcery favourites
Otak-Otak (Marinated Fish in Banana Leaves) – Starter
Ingredients – 2 people
- – 160g fish fillet, sliced into bite size (white fish preferably)
- – 2 eggs, beat lightly
- – 1 teaspoon fish curry powder ( see recipe below)
- – 1 tablespoon coconut milk
- – 1 tablespoon tamarind paste
- – 2 kafir lime leaf (shredded)
- – cupfull baby spinach leaves
- – Sugar & Salt to taste
- – 3/4 banana leaves – steam
Spice Paste: makes plenty to store
- – 2 stalks lemongrass (thick bottom), sliced
- – 2 candlenut or brazil, cashew.
- – 2 big red chillies (deseeded and sliced)
- – 1 medium shallot
Method:
- Grind the spice paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning, until it turns fine. Put to the side.
- Break the egg in a bowl then add in spice paste and mix well, followed by curry powder. Stir well again for about 2-3minutes.
- Add in the fish fillet and stir again for 2 minutes.
- Add coconut milk, shredded kafir and spinach leaves and stir for another 2 minutes.
- Then add sugar and salt to taste.
- Place spinach leaves first on the banana leaf and then put in the marinated fish.
- Wrap the leaf up and secure with a toothpick.
- Steam in a wok for 10 mins.
Malaysian Fish curry Powder – for reference
Ingredients – makes plenty to store
Whole spices
- 3 tablespoons Cumin seeds
- 1 1/2 tablespoons Fennel seeds
- 1 tablespoons Fenugreek seeds
- 4 tablespoons Black Peppercorns
- 4 tablespoons Chana Dal
Powdered Spices
- 5 tablespoons Coriander Powder
- 4 tablespoons Chilli Powder
- 1 tablespoon Turmeric Powder
- 4 tablespoons White Pepper Powder
- 2 teaspoons – Himalayan Salt Crystals
Method
Dry roast whole spices in a pan, remove from heat to cool slightly.
Add both roasted and powdered spices to a mortar and pestle and grind to a fine powder. Store in a sterilised jar.
Char Koay Teow – Main
Ingredients – 2 people
- – 3 Tbsp vegetable oil
- – 1 garlic clove, minced
- – 1 Tbsp chili paste
- – 8 medium size prawns
- – 6-8 fish balls, slice thinly
- – 1 tsp water
- – 2 Tbsp light soya sauce
- – 1 tsp dark soya sauce
- – salt to taste
- – 300g koay teow (10mm flat rice noodles)
- – 2 eggs
- – 2 handfuls of bean sprouts
- – 2 handfuls of chives, cut into 3 cm lengths
Method:
- For seasoning, mix water, light soya sauce, dark soya sauce and salt together and put aside.
- Heat ¾ of the oil in a wok over medium heat.
- Fry prawns for a few seconds, take out and set aside.
- Using the same oil, turn the heat to low.
- Add in garlic, fry to light golden colour.
- Add chili paste, fry until oil separation (oil seep out)
- Add in half of the seasoning, stir well
- Add in noodles, stir well.
- Add sliced fish balls, continue tossing the noodles.
- Sprinkle balance of the seasoning around the wok, to get the smoky flavor.
- Create empty space in the middle of the wok, pour balance of oil.
- Pour egg in, cover with noodles, leave it to set for a few seconds on high heat then stir.
- Add in fried prawns and chives, stir well then finally add in the bean sprouts. Stir well again, then remove from heat.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
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